JPS624100B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to raw noodles, and more specifically, the texture and appearance are improved by adding a small amount of sodium potassium carbonate (KNaCO ₃ ) during the production of raw noodles. The purpose is to provide freshly prepared raw noodles. In general, noodles have been an indispensable food for Japanese people since ancient times, and are enjoyed for their unique ``strained'' texture and beautiful ``shiny'' appearance. However, as is well known, in recent years, most commercially available noodles on the market are machine-produced, so they have lost their texture and appearance. Therefore, various improvements have been attempted to compensate for these drawbacks of mechanical production. For example, the addition of alkaline agents or sticky substances such as CMC have achieved some degree of effectiveness. A fully satisfactory effect has not yet been obtained. The present inventors conducted intensive research on various additives with the aim of further improving the texture and appearance of such noodles, and as a result, they found that the addition of sodium potassium carbonate is extremely effective. The present invention has been completed. That is, the present invention provides for the production of raw noodles by a conventional method, with respect to powder main ingredients such as wheat flour and buckwheat flour.
To provide raw noodles produced by adding sodium and potassium carbonate. The sodium potassium carbonate used in the present invention is not particularly limited, and may be a commercially available product or a product prepared by an appropriate method. The amount of sodium potassium carbonate used is preferably in the range of 0.1 to 3.0% by weight based on the main powder component, and if it is less than 0.1% by weight, the desired effect of the present invention will not be achieved, and if it is more than 3.0% by weight, the taste will not be balanced. I don't like it crumbling. In addition, raw noodles as used in the present invention are made by mixing wheat flour, buckwheat flour, etc. as the main ingredient with water, a small amount of salt, and in some cases, adding an alkaline agent and other ingredients to form noodles. It is formed into any shape such as a string or plate, such as udon, Japanese soba, Chinese soba, spaghetti, wonton, shumai, etc.
It is a general term that includes the skin of Giyoza. The raw noodles obtained by the present invention are firm and have a good texture. It also maintains a beautiful luster over a long period of time and does not sag. This texture and appearance are characteristics derived from the addition of sodium potassium carbonate, and are effects that cannot be obtained with conventional improvers. Hereinafter, the effects of adding sodium potassium carbonate will be explained using examples. Example 1 1000 g of wheat flour 300 c.c. of water 12 g of sodium potassium carbonate was added to 10 g of common salt (sample A), and for comparison, commercially available kansui (product name ``Akahiryu'': powdered kansui manufactured by Oriental Yeast Kogyo Co., Ltd.) was used. (composed of 60% potassium carbonate and 40% sodium carbonate)
After adding 12g (sample B) and stirring with a stirrer for 14 minutes, it was aged in a strip shape for 30 minutes, rolled through a roll machine, and then cut into shimeen wire using a #18 cutting blade. Obtained. Example 2 According to the conditions of Example 1 above, for comparison with sample A, commercially available kansui (trade name "Hiryujirushi SS" manufactured by Oriental Yeast Industry Co., Ltd., powdered kansui) was used, and 50% potassium carbonate and carbonic acid were used. (composed of 50% sodium)
12 g was added to obtain a sample C wire. Example 3 According to the conditions of Example 1, specially prepared kansui (potassium carbonate 40%) was prepared for comparison with Sample A.
and 12 g of a powder consisting of 60% sodium carbonate) to obtain sample D wire. After leaving these for 12 hours, they were boiled and added to a separately prepared soup to make ramen noodles. A tasting test was conducted on the ramen noodles A, B, C, and D obtained as described above by 20 female panelists. The results are shown in the table below. 【table】

Claims (1)

[Claims] 1. Production of raw noodles characterized by containing sodium potassium carbonate powder in a powder main component such as wheat flour, buckwheat flour, etc., the content of which is 0.1 to 3.0% by weight based on the powder main component. Method.